We are longtime fans of Israel's Recanati Winery, which offers very fine, highly rated reserve selections as well as several satisfying simpler table wines. The Recanati Winery was founded in 2000 by a group of wine lovers led by Lenny Recanati. Their goal was to create a new winery for the production of quality Israeli wines at reasonable consumer prices.

Two of our favorites are Yasmin white and Yasmin red; both appealing selections to keep on hand because they are terrific table wines at value prices. Added to our suggestions are several mid−priced exceptional wines as well as a few in the luxury category. What better time for a wine splurge than at the Seder table? Whichever of these kosher for Passover wines you choose, we hope that you sip your four glasses surrounded by family and friends.

Recanati Yasmin White 2012
Yasmin White is a stylish light blend of Sauvignon Blanc, Emerald Riesling and French Colombard grapes harvested in the winery's vineyards in Binyamin and the Jezreel Valley. 
Lovely as an aperitif or with chicken, fish and vegetarian dishes. Best served well chilled. $11.00

Recanati Yasmin Red 2012
Yasmin Red is a blend of Cabernet Sauvignon, Merlot and Shiraz grapes grown in the winery's vineyards in the Galilee and the Ella Valley. This light-bodied wine has rich fruity flavors and can be enjoyed young. Yasmin Red is a wonderful accompaniment to a wide variety of dishes including meat and poultry. $11.00

Sauvignon Blanc 2011
This crispy, fruity Sauvignon is made from grapes grown in a single vineyard in the Upper Galilee 

 This white wine's aroma is one of grapefruit and tropical fruits with shades of passion fruit and green apple. Especially lovely with appetizers, poultry and fish. $15.00

Shiraz 2011
A lively, heavily scented red wine with grapes harvested in two vineyards - Israel's Jezreel Valley and the Lachish region providing a wine with a wide spectrum of flavors. Suggested to complement roasted meats, meat casseroles, pastas with rich sauces and smoked, savory cheeses. $17.00

Petite Sirah- Zinfandel Reserve 2011
A blend of Petite Sirah with some Zinfandel grapes, this wine is deep purple in color with aromas of forest berries, chocolate and walnuts.
 The Petite Sirah grapes come from the Lower Galilee while the Zinfandel grapes are grown in the Upper Galilee. The result is a combination of the best of both regions – one hot and one much cooler. 
Excellent accompaniment to meat, stews and tagine style dishes, and even with pungent cheeses and even with bitter chocolate. $26.00

Recanati Cabernet Sauvignon Reserve (2009) 
This is a rich, hearty selection, aged for 17 months in oak barrels. Drink now or let age for up to a decade! A smooth and elegant Cabernet Sauvignon with aroma of red fruit and black forest berries, chocolate and black plums and spiced with a hint of Mediterranean herbs. This full-bodied red wine is perfect with meats, stews and poultry. $26.00

Wild Carignan Reserve 2011
This red wine is a unique selection - rich and full-bodied, with flavors of blackberries mingled with Mediterranean herbs. The wine is minimally filtered, and results in true, natural wine from Israel. It is suggested to complement meat and hearty dishes. Serve slightly cooler than room temperature. $50.00

Recanati Special Reserve White 2010
This white varietal blend is produced in very small quantities in the Upper Galilee. Recanati Winery's premium white wine label, Special Reserve, is the winery's flagship wine and the best white wine produced from each vintage, and is produced only in unique quality years. 
This wine is made from a blend of Chardonnay, Sauvignon Blanc and Viognier grapes from the Upper Galilee. Best served well chilled with fish or poultry, and Italian dishes. $53.00

Recanati Wines from Israel are imported into the U.S. by Palm Bay Imports

At Kosherfest 2012 we found a wonderful selection of  oils and vinegars by De La Rosa Real Foods. What a treat − their products are from Italy and are OU certified kosher and kosher for Passover. Founded 28 years ago by Rabbi Asher Devere Girshberg, the company focused  predominantly on Extra Virgin Olive Oil, Grape Seed Oil, and Balsamic Vinegar. Two years ago  they saw the need and opportunity to expand their product line and in January 2013 introduced several new organic products.  From Yehudith Girshberg, " The objective of the company is to enhance and promote principles of environmental responsibilities... We want to help to educate people to eat healthier products. Our goal is to make AFFORDABLE Organic Products - or at least natural products - available to the marketplace,  including the neglected kosher marketplace."

The Oils:
Olive oil is a fat obtained from the olive, the fruit of the olive tree (fruit of Olea europaea; family Oleaceae), which is  native to the Mediterranean basin countries. Olive oil is considered by many to be one of the healthy oils. Italy is the second largest country in both production and consumption of olive oil. The De La Rosa Oils are imported from Italy and have  no GMO or additives are added.

De La Rosa 100% Extra Virgin Olive Oil and Organic 100% Extra Virgin Olive Oil: Obtained from the first cold pressing of the olives, which are individually handpicked and harvested at their earliest and peak stage of ripeness to provide a special fruity and full bodied flavor. Made from a specially selected blend of Italian and other Mediterranean Olives – Italian Ogliarola, Greek Korenikeiki and Spanish Arbequina Olives. In Italian, the description for this olive oil is Fruttato, which means  fruity.  Both of the olive oils enjoy the same characters with the exception that one is organic– from organic olive estates and is USDA Certified Organic .  

Try this delicious recipe for Chocolate Mousse with Extra Virgin Olive Oil by Chef Laura Frankel – perfect for Passover or any time of the year.

De La Rosa Grape Seed Oil: Originally put into capsules in Europe as a natural cure to reduce cholesterol, 28 years ago De La Rosa was the first to introduce Grape Seed Oil as a culinary gourmet specialty oil. Grape Seed Oil offers many significant advantages over other oils. It is  known to be the lightest of all oils and is ideal for baking, cooking and frying and has been a favorite of European chefs for hundreds of years − it tolerates high heat up to 485 degrees Fahrenheit without losing nutritional value, burning or smoking.  It is also ideal for favorite salad dressing recipes or your favorite pastry. The expeller pressed Grape Seed Oil is extremely rich in linoleic acid and an excellent source of Vitamin E and essential fatty acids.

The Vinegars:
All of the De La Rosa vinegars are produced exclusively from handpicked ,organically grown grapes, from estate vineyards that are untouched by chemicals or sprays. They are slow aged for several  years in organically approved wooden barrels and are produced from 100% Italian wines. They have low acidity, are GMO free, and OU certified kosher and kosher for Passover and are a product of Italy.

De La Rosa Organic Balsamic of Modena – Aceto Balsamico di Modene P.G.I: Produced in Modena, Italy and imported, this fruity and sweet flavored vinegar is enhanced by the long aging process − aged and stored in oak and chestnut wooded casks until it reaches its peak flavor. Italy is very particular about producers labeling  vinegar as being from Modena, and De La Rosa has special government approval to put these words on their label − PGI, protected by the Government. Balsamic Vinegar is ideal for dips and salads or to give that special “something” to the finest prepared dishes.

From Ina Garten, this fresh, delicious, and healthful recipe for Strawberries with Balsamic Vinegar.  Fresh, plump strawberries are macerated for about 30 minutes in mixture of  balsamic vinegar, a little sugar, and black pepper.

De La Rosa Organic Italian White Wine Vinegar – Aceto di Vino Blanco: Aged in special chestnut wood barrels − for a  one−of−a−kind special taste of complex chestnut woody flavor  − and aged like fine wine. The  grapes go from the vine to the wine to the wine vinegar uninterrupted – under strict control by De La Rosa experts.  Commonly used in Central Europe and the Mediterranean countries.

Uses: It  is used in French Hollandaise and Béarnaise Sauces (recipe) and gives spicy marinades like teriyaki and salsas an unexpected zing. White wine vinegar is low in sodium. The tart, tangy flavor of white wine vinegar reduces the need for salt in recipes. Try it as a seasoning for vegetables such as cauliflower, green beans, broccoli and cabbage. A dash of white wine vinegar on steak and fish is a satisfying flavor booster.

De La Rosa Organic Italian Red Wine Vinegar – Aceto di Vino Rosso: Aged in special oak wood barrels − for a one−of−a−kind special taste of complex oak woody flavor − and aged like fine wine. The  grapes go from the vine to the wine to the wine vinegar uninterrupted - under strict control by De La Rosa experts . Commonly used in Central Europe and the Mediterranean countries.

Uses: In addition to its popular use in salad dressings, replace fatty and cholesterol-rich sauces, condiments and marinades with red wine vinegar.  It has a sharp flavor and use it to replace the need for salt in many dishes. Good for marinating fish or meat.

Chef Virginia Willis' recipe for Chicken Fricassee with Garlic and Red Wine Vinegar is a good use of red wine vinegar in cooking. Substitute Grape Seed Oil for the Canola Oil called for in the recipe and you are set to go for a great Passover entree.

Available in many stores in the NE and FL. The website is currently in design. For additional product information, please contact them at info@DeLaRosa613.com or  718.333.0333

March 18,2013

By Guest Columnist Eileen Goltz

For those for whom purchasing wine makes them feel like the simple son, the uncomplicated explanation for the difference in wines is:

▪  Red wines are made from black (red) grapes fermented with the skin in the mix. The red skin is what gives the red color to the red wine.

▪ White wines are made from either black (red) or white (green) grapes, fermented without the skin in the mix.

▪ Sparkling wines (which can be made with either white or red grapes) like Asti and Champagne contain carbon dioxide that add the bubbles that we all expect in a sparkling wine. The preferences as to which you will prefer takes time and tasting. Lots and lots of tastings.

A few weeks ago I was able to spend some time with Ernie Weir and his staff, touring and tasting at his Napa Valley, CA winery, Hagafen Cellars. Let me be perfectly clear −  this talented vintner doesn’t just make great kosher wines; he makes great, award−winning wines that are kosher. In fact, Hagafen wines are so exceptional, they received numerous awards and terrific reviews from wine critics in papers like The Wall Street Journal and The New York Times as well as being selected, on numerous occasions, to be served at the White House.

There are dozens of distinctive wines created at the Hagafen winery and they are sold under three different and distinct labels. They are Hagafen, Prix, and Don Ernesto. I can say, without hesitation or reservation, that every single wine I tasted was wonderful. In the end, after 3 hours of tasting and touring I had to pare my favorites down from 7 to 4 but the 4 wines I’m going to be serving at the Seder (yes I ordered them on the spot)  are going to be served at many a meal AFTER Pesach too.

The wines I’m recommending all have a price point range from $24.00 to $36.00 a bottle and are available online at a variety of websites;  but for the best selection and immediate shipping, I suggest you order directly from Hagafen at Hagafen.com. Their website is very easy to navigate and in the event you have questions or need further information you can call them at 707.252.0781 and an incredibly knowledgeable staff is ready to spend as much time as you need to get just the right wine for your Seder, Shabbos, special event, or drinking pleasure.

My 4 wines choices for this year’s Seders are (with food parings suggestions for after Pesach):

2009 Hagafen Cabernet Franc (red)
I tasted cherries in this smooth and mellow red with a hint of a currant at the end. This wine is terrific now and I’m convinced that it will be even better in a year or so. Serving this wine with a grilled steak (with a salad and baked potato) or ribs would make a good meal great. 
Suggested Price: $36.00

2009 Hagafen Estate Bottled Napa Valley Syrah (red)
This rich and deep flavored wine has a cherry overtone with a subtle chocolate layer that makes this complex flavored wine excellent for just about any part of the meal. Great with appetizers as well as a hearty vegetable soup, chicken, beef and lamb.  Made from organically grown grapes.
Suggested Price: $32.00

2012 Hagafen Dry White Riesling Napa Valley (white)
A brightness with grapefruit and Meyer lemon notes float through this dry (but not too dry) very drinkable Riesling. An excellent wine to serve with soup, salad of fish or cheese. Also a wonderful wine to pare with hearty salads, oriental and Mexican dishes .
Suggested Price: $24.00

2011 Hagafen Napa Valley White Riesling (white)
Peaches and apricots with a hint of a Clementine’s sweetness are what impressed me most about this dry-ish wine. A good choice for those who struggle about what type of wine they want to serve with heavier chicken or vegetarian dish. Wonderful with cream or red sauce pasta.
Suggested Price: $24.00

Bonus pick and my favorite:
2006 Prix Reserve Napa Valley Merlot: Vichy Vineyard
This was the most incredibly delicious (and not inexpensive @ $55.00 a bottle) wine I’ve tasted in years. It’s has a deep, smooth chocolaty taste with a hint of cherry. Smooth finish and will compliment any rich beef or lamb meal or as a great stand alone celebratory glass of wine.

These Pesach friendly recipes can be modified and used any time of year.
• Cauliflower Cobb Salad
• Oregano Lamb Shanks with Portobello Mushrooms
• Stuffed Roasted Onions
• Salmon Stuffed Peppers

And what wine will Ernie Weir be serving at his family Seder? "Either or both our Estate Bottled Cabernet Franc and Cabernet Sauvignon, perhaps one Hagafen and one Prix Reserve. But first, Hagafen Sauvignon Blanc with Gefilte Fish, of course." But, of course!

Meet Ernie Weir, Hafagen Cellars

About the Author

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics for various newspapers, magazines and websites across the U.S., Canada, and South Africa as well as the OU Shabbat Shalom Website. She is the author of Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen's blog at CuisinebyEileen.com.

March 6, 2013

Sometimes a holiday recipe is treasured, kept close, and enjoyed year after year by family and friends. A recipe truly can become a cherished family jewel. Matzolah is actually one of these jewels. It was born as a family favorite, nurtured over a ten year period and finally brought to market for Passover 2013. It is a labor of love, created from an old Silverman family recipe, and it can be enjoyed as a cereal for breakfast; as a topping or mix-in for yogurt, ice cream or fruit; as a baking ingredient; or of course, as a take-along snack.

Created by Wayne and Laura Silverman and their daughter, Amber Lawson, Matzolah is now part of Foodman LLC , a specialty kosher food manufacturer, dedicated to providing innovative, contemporary foods to the kosher consumer.

Wayne Silverman, Foodman president, is a lifelong health focused foodie, educator and non-profit administrator. His Matzolah team includes some leaders of the food industry: Scott Gantwerker, former foods research & development executive for Quaker Oats, Pepperidge Farm and Pepsi-Cola, and Mike Schall, previously of Guiltless Gourmet and Manischewitz.

So what is Maple Nut Matzola? It is a sweet, wholesome mix of matzoh, Vermont maple syrup, coconut, granola, fruits and nuts, and was named the official best new Passover product in the Kosherfest 2012 show competition. KosherEye thinks that this honor is well-deserved since Matzolah is delicious, nutritious (sodium and cholesterol free, and a good source of fiber and vitamins) and all natural − a triple plus - especially for a Passover product. It is kosher certified Kof-KP.

Matzolah is currently being distributed to U.S. grocery stores by the Streit's® Matzo Company. And, an exclusive whole wheat and olive oil version will be available at many Whole Foods Markets nationwide.
For more information visit Foodmannosh.com

There are several items that are always on our "hunting" list –  two of which are olive oil and balsamic vinegar.  When we saw this group at Kosherfest 2012, we were intrigued with the kalamata olive infused olive oil and the pomegranate balsamic vinegar. So we did what we always do...first we sniff and then we taste. The products passed the sniff and taste test.

Amoretti  Inc., Oxnard, California, produces nearly 2,000 natural pastry, savory, and beverage products for both professional and home cooks.  Founded in 1989 by CEO, Jack Barsoumian,  this is a family run business: Jack's wife, Maral, is the Marketing President and his brother, Ara, is the Manufacturing President. As the visionary behind the company, Barsoumian brings his ideas to life by blending his solid scientific knowledge, understanding of flavor relationships, and his passion for the art of creation.

Introduced last year, Amoretti's Premium Organic Extra Virgin Olive Oil, Premium Balsamic Vinegar, and Aged Pomegranate Balsamic Vinaigrette are a delicious finishing touch to a wide array of food items.

Premium Organic Extra Virgin Olive Oil is infused with the natural flavor and aroma of Kalamata Olives. This is a cold pressed, flavorful finishing oil, made from Tunisian extra−virgin olive oil  that has the distinctive taste of the Kalamata olive without the sodium typically found when cooking with olives. Use it for dipping, drizzling, brushing and finishing bread, focaccia, pizza, pasta and salad. Enjoy the taste of olives without the salt. It’s certified organic and all natural with no preservatives or artificial additives. We can attest to the wonderful aroma and subtle taste of the Kalamata Olives.

Premium Pomegranate Balsamic Vinegar is enhanced with the rich flavor of aged Pomegranate; unlike most balsamic vinegars that are made from wine or grapes.  A delicious sweet–tart flavor – drizzle over salads and fresh fruit. Glaze on meats, poultry and fish, or use as a dipping sauce with your favorite entrées. Again, we loved the aroma and subtle taste of the pomegranate − it is so good that we use it alone, drizzled on sliced tomatoes.

Aged Pomegranate Balsamic Vinaigrette is a blend of the Organic Extra Virgin Olive Oil infused with the natural flavor and aroma of Kalamata olives blended with aged Pomegranate Balsamic Vinegar. Wonderful to dress salads, vegetables, or to marinate meats, poultry and fish.  As with the Olive Oil and Balsamic Vinegar, the subtle aroma of this blend attest to the ingredients.

“These products add a beautifully balanced taste and aroma to just about any dish,” said Maral Barsoumian, marketing president for Amoretti. “What sets this trio apart is its natural and rich taste of Kalamata olives and pomegranate – just a drizzle adds a rich, extraordinary taste and offers an even dispersion of flavor.”  She recommends the following − very simple and very flavorful.

• Mix Amoretti’s Organic Extra Virgin Olive Oil infused with the natural flavor and aroma of Kalamata Olives and the balsamic vinegar to create a dipping oil to serve with your favorite warm, fresh bread. Or use the Aged Pomegranate Balsamic Vinaigrette – it is already mixed.

• Crush goat cheese, drizzle desired amount of Amoretti olive oil, dust with dill and serve as an appetizer.

• Add a new twist to an old favorite and take fresh slices of mozzarella cheese with basil and tomatoes and drizzle with Organic Extra Virgin Olive Oil, infused with the natural flavor and aroma of Kalamata Olives, to add the rich taste of Kalamata olives to your Caprese Salad.

All three products are natural, sodium-free, gluten-free, vegan, preservative and GMO-free, and certified kosher by Igud Hakashrus of Los Angeles, Kehillah Kosher.

Yes, they are pricey but worth the cost. Treat yourself − you won't be sorry. The Amoretti products make a wonderful gift, either individually or as a trio. The trio is also available in a small sample gift size (1.7 ounces each) for $10.99 on Amazon.com.

For more information  or to purchase, visit Amoretti.com.  Also available on Amazon.com: Kalamata Infused Extra Virgin Olive Oil, Premium Aged Pomegranate Balsamic Vinegar, and Premium Pomegranate Balsamic Vinaigrette.

January 20, 2012

Tofu, also known as bean curd, is an age–old staple in many Asian cuisines. It originated in ancient China. Historians believe that its popularity coincided with the spread of Buddhism, due to the Buddhist emphasis on a vegetarian diet. Tofu has a subtle flavor, and actually takes on the flavor of just about any sauce or marinade. It is low in calories, has substantial amounts of protein, and contains minimal fat.

Nasoya is our tofu brand of choice. We buy only organic tofu in various textures for various purposes. Recently we tried Nasoya’s Organic TofuPlus line – tofu with added vitamins including B2, B6, B12, D and Calcium. We like the idea of extra nutrition, especially when it tastes and looks the same as basic organic tofu. All Nasoya tofu products are certified OK kosher, parve.

Welcome to Tofu 101:

Enroll with us at Nasoya Tofu U to learn about this amazing, healthful food!

How is Tofu made?
Tofu is made by curding soymilk, much in the same way cheese is made from dairy milk. Making tofu starts with grinding soybeans with water and heating. The soymilk is separated from the solids, stirred, and a natural firming agent known as a coagulant is added. Curds form, they are poured into a forming box and the liquid (whey) is pressed out. The pressing action forms the curd into a tofu block

What about the textures?
Tofu is available in different textures, depending on the amounts of natural coagulants, which are used. The texture also varies depending on how much water is used for each type. Simple as that! Tofu U explains which texture of tofu works best for each use:

• Stir–frying:  Use Extra–Firm 
  
• Baked BBQ:  Use Firm    
  
• Quick salad: Use Cubed
• Creamy dip or soup: Use Soft
• Blending a smoothie: Use Silken

How is Tofu cooked?
There are many things you can do with tofu. Most people use it as a meat substitute but it can also be used to make sauces, soups, dips, smoothies, desserts & more. In the kosher home, or for those striving to maintain  a vegan or vegetarian diet, Tofu is a perfect substitute ingredient.To learn how to use Tofu as a substitute for dairy or eggs check out the tofu conversion chart.

How and why is Tofu Pressed?
Most tofu arrives packaged in a bed of water. It is best to remove excess moisture from Tofu, so it will cook more evenly and more flavorfully. Therefore  pressing is recommended.

Three Tofu Pressing Methods:
1. Put the tofu between two or more paper towels and place on a plate. Top with heavy objects such as large cans of food, and let drain for 20-30 minutes.

2. TofuXpress

The TofuXpress tofu press is designed to be the healthy cook's kitchen tool!. It presses water effectively from a standard size brick of commercially made tofu to change the texture so it can more easily absorb flavor. The TofuXpress also converts into a marinating dish, and can be used for pressing other vegetables such as sliced eggplant, thawed, chopped spinach, fresh tomatoes etc. and is also great in making cheese and Greek Yogurt. It is made in America and dishwasher safe. 

To view or purchase the TofuXpress, click here.

EZ Tofu Press

Fellow Atlantan, Ben Aron invented this tofu press when he decided that there had to be a better method of removing moisture from tofu than towels and heavy cans. He often cooked with tofu, because as he says “it is a canvas” for flavor. Necessity is the mother of Invention – and so it was in this case. Aron invented the EZ Tofu Press, an easy-to-use tool that works with any size Tofu brick, small or large, to remove moisture. The EZ Tofu press is simple in design, and has an easily adjustable tension feature. It is top rack, dishwasher safe.  

To view or purchase the EZ Tofu Press, click here.

Try this recipe from Nasoya for Seseme Tofu Stir Fry. For additional Tofu recipes, visit Nasoya.com/recipes. Do share your favorite Tofu recipes with us!

For more information about Nasoya, please visit Nasoya.com and enjoy our feature on Nasoya eggroll wrappers. 

Free Giveaway
Tofu Press & Nasoya Organic Tofu Coupons

Enter to win Nasoya Tofu Coupons, the EZ Tofu Press and the TofuXpress.

December 19, 2012

While living in Buenos Aires, Josh Hochschuler became a fan of the handmade helado he tasted in local ice cream shops. Helado is similar in consistency to artisanal Italian gelato. The culinary similarity is historically traced to the influx of Italian immigrants to Argentina in the early 20th century.

When he returned to the U.S., Hochschuler combined his passion for helado (Argentinian Ice cream) with an entrepreneurial spirit, and in 2003 opened a single store, Talenti Gelateria in Dallas, Texas. Talenti Gelato is now the best-selling gelato in the US, offering 19 flavors!

Following strict Argentinean-Italian helado guidelines, everything is regularly produced from scratch. Talenti products are made without shortcuts, using hormone-free pasteurized milk, pure cane sugar and no high fructose corn syrup. The company operates with a commitment to quality and artisanship, adhering to an "olde world" approach. The ingredients are sourced locally, regionally, and from around the world, using only the finest Belgian Chocolate, whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philippines, Argentinian dulce de leche etc.

And more good news, many consider gelato a healthful alternative to premium ice cream because it has 30 percent less fat than most premium ice creams. All flavors except Caramel Cookie Crunch, are gluten-free. Talenti products are certified kosher dairy, OU-D.

Even the packaging is unique; we especially like the see through jars with their screw top lids, which in the founder's words "keeps freezer burn out and keeps freshness in". We love the idea that the jars can be reused. In fact there is a Facebook page and Pinterest board on Pint-Cycling, where Talenti gelato users share their creative re-purposing ideas for empty Talenti jars.

And now the toughest part of our job − the scoop on Talenti Gelato. What can we say – we licked the spoon – way too many of them:

Banana Chocolate Swirl
Deep rich chocolate with banana and caramel. Like a chocolate banana cream pie. Yumm!

Double Dark Chocolate
Since without a question, we are both chocoholics- we loved the rich deep semi-sweet chocolate in this flavor. And, for extra smoothness it is made with a splash of vodka!

Chocolate Peanut Butter
This flavor resembles one of our favorite chocolate treats, the peanut butter cup. It is actually made with Belgian milk chocolate and organic peanut butter mini chocolate peanut butter cups.

Sea Salt Caramel
One of their new favorite dessert flavor combos – sweet and salty. We found the combination of caramel, chocolate and Fleur de sel sea salt, elegant and irresistible!

Two spoons up to all of our tasting flavors! Next on the gelato tasting agenda: Sicilian Pistachio, Tahitian Vanilla Bean and Chocolate Chip Straciatella.

Do watch these videos to learn more about Talenti, and how its gelato is produced.

December 12, 2012

October is National Cookie Month and 2012 is a presidential election year. What a perfect combination for a cookie bake-off!

Since 1992, when Hillary Clinton and Barbara Bush “bumped spatulas”, Family Circle Magazine’s “first lady” cookie bake-off has become a presidential election year tradition. Without entering into the political arena, KosherEye is presenting the two recipes in alphabetical order. Enjoy making these cookies; let us know if you like them (the cookies that is) and most of all – we encourage all of our reader to vote!

And the cookies please:

Let's have some fun!

Cookie Trivia:

• The first commercial cookie in the U.S. was the Animal Cracker, introduced in 1902.
• The Oreo, the best-selling cookie of the 20th century, was developed and introduced by the American company Nabisco, in 1912.
• The U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone.

Take the Pepperidge Farm "What kind of cookie am I today" quiz. 

If you know your cookies, this "Name that Cookie" trivia quiz will be a snap!

To see previous Family Circle Magazine's “first lady” cookie bake-off winners, click here.

Enjoy your day...eat a cookie!

October 17, 2012

Howard Slatkin was an interior design specialist and Torie Burke was a color consultant. Two separate careers eventually merged and Torie & Howard emerged. Both had traveled the world in their respective professions, tasting and enjoying global local cuisine, culminating their journeys with a new joint venture into the world of specialty food.

Along the way, each partner faced some of life’s health challenges. Howard dealt with weight issues and focused on eating healthy and nutritionally.  For Torie, it was the onset of severe food allergies that forced her to make serious changes in her life and diet. Both wanted to optimize consumption by eating only the most delicious and healthful foods, ensuring that every single calorie consumed had earned its pleasure, nutrition and taste quotient. And so Torie & Howard Organic Hard Candy was born, out of a mutual love of delicious and all natural foods that soothe the soul and nourish the body.

These tasty sweet hard candies are all natural and organic. They are kosher certified parve by Kof-K, and free of any preservatives, additives, artificial flavors, chemicals and dyes. And, they are allergy friendly. Torie & Howard is also focused on the environment. “
We consider the environment in everything we do and also ask that our suppliers, vendors and customers do the best they can to protect our planetary home. Please recycle. 
Our packaging is made from recycled steel”. 
We donate a portion of our proceeds to two worthwhile causes that are close to our hearts: 
 Autism Speaks and the 
Wildlife Conservation Society."

KosherEye thinks that this candy is unique. The candy itself offers wholesome sweet fruit flavors, without the guilt of dyes, excess calories, or artificial ingredients. And then there is the spectacular packaging – and we mean spectacular − but what else would you expect of two foodie, design experts? The recyclable designer tins are colorful, whimsical , and convenient. The handbag is just adorable and irresistible - both inside and out. And the hard candy itself—both sophisticated and satisfying in four flavors:

Blood orange and honey: Italian tarocco blood orange with wildflower honey

D’anjou pear and cinnamon: Ripe D’anjou pear with Ceylon Cinnamon

Pomegranate & nectarine: Tart California pomegranate with sweet free stone nectarine

Pink grapefruit & tupelo honey: Luscious pink grapefruit with sweet tupelo honey

Torie & Howard is a gift yourself, gift others pick – fun for a friend, a host or just for a sweet treat anytime.

From a recent article in the Washington Post – when asked about eating candy. The question was “With obesity and diabetes on the rise, isn’t all this tempting designer candy a potentially troublesome development?”  Howard’s reply,  “Sweets are one of the joys of life. I can’t imagine a day without sweets,” says the man who lost 100 pounds. “The key is to do it in moderation.” KosherEye agrees!

For the Rosh Hashanah holiday, KosherEye created these fun, mini place card containers filled with Torie & Howard Pomegranate candy. Click here for easy DIY instructions.

For more about Torie & Howard, including shopping information, visit TorieandHoward.com

September 12, 2012

The New Year holiday season, which starts with Rosh Hashanah and culminates with Sukkot, is a time where we place emphasis on meals shared with family and friends. Not that we don't place emphasis on good meals all year long!

When serving our Yom Tov or Shabbos guests, we try to be both creatively traditional and seasonal in our menus. To complement our food and toast the New Year, we select our wines carefully. And, there are so many from which to choose! Our panel of tasters has enjoyed the following kosher wine selections, which reflect varying types and price ranges.

Hagafen Estate Bottled Napa Valley Syrah, 2008: On the nose, this Syrah shows aromas of red and black fruits. This inky, dark red wine fills the mouth with firm, meaty tannins, complementing a rich mix of cherry, black cherry, chocolate, and leather. With an extremely long finish, this well-structured Syrah begs for the accompaniment of food--anything roasted and in need of a wine able to accent and deepen the experience of hearty meat dishes. $32

Hagafen, Napa Valley, Pinot Noir, 2011: This full-bodied wine has a soft and silky structure coupled with spicy and complex strawberry, black cherry, and boysenberry that finishes with notes of roasted coffee and toasty cocoa.  A blend of two vineyards, this wine reflects a passion for site-specific Pinot Noir that has evolved with each successive vintage release since 1999. Its Old World structure combined with New World integration will age well for many years to come. $32

Don Ernesto Clarinet Table Red: From winemaker Ernie Weir, Hagafen Wine Cellars, this wine is all about bright times: open it and open your life to its fruity red goodness. Its nose of smoky cherry and vanilla and its mouth of red fruits and silky tannins will make you want to finish the bottle and open another.  Put a smile on your face: enjoy Don Ernesto’s Clarinet. $24

Herzog Late Harvest Orange Muscat 2011: This sweet, medium-bodied wine was grown in the golden California sun and harvested at peak ripeness. The result is a bold and aromatic Orange muscat, offering a rich essence of grape, apricot, and orange peel. A smooth and full bodied texture ushers in notes of fresh pineapple, and passion fruit, softly finished by hints of toast. A nice dessert wine. $20

Carmel Appellation Cabernet Sauvignon (Galilee) 2009:  Dry red wine produced from Cabernet Sauvignon grapes from the upper Galilee.  Violet, blackberry, cassis and blueberry aromas immediately waft from the glass. Rich and ripe, the palate boasts more of the same concentrated fruit in a lush, creamy, crushed-velvet-like texture. Notes of charred espresso bean, vanilla pod and licorice root all unfold on the long finish. Balanced, delicious and affordable.  $20

Harkham Cabernet Merlot Hunter Valley, Australia 2010  The Hunter Valley is unquestionably the best-known and most highly prized wine region New South Wales. This red wine blend is made from hand harvested Cabernet Sauvignon and Merlot grapes. Aromas of sweet red berry fruits  and dusty leathery tannins. Firm but soft on finish and recommended to accompany hearty meat dishes. Perfect to pair with steak, brisket, or roast.  $19

Don Ernesto Collage White Table Wine, 2009: From winemaker Ernie Weir Hagafen Wine Cellars, this tangy, lively, golden fruity white table wine is "fun in a bottle."  Conveying aromas of apple, peach blossom, and grape, wine is perfect for sharing with family and friends. Good wine shouldn't be complicated. Like a rainbow or a puppy or a picture of yourself when you were slightly flushed, a good wine should make you feel happy to be alive, enjoying life—and Collage is pure fruity goodness. Chill and enjoy in the Succah. One of our very favorites! $15

Sara Bee Moscato, Italy: This was a top selection of ours from last year and many critics offer accolades for this value wine. A wonderful price if you enjoy a sweet, effervescent golden white. Perfect for lunch in the Succah! Trader Joe’s. $7

Let’s toast to  5773. We pray for  a sweet, peaceful and prosperous year for the Jewish people and for all good people everywhere. May we grow in our spiritual lives, and rejoice in our homes, in our relationships, and of course, in our kitchens!

L’Chaim!

September 11, 2012